Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, February 24, 2011

Flourless Chocolate Cake

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If there is any ingredient which says love to my family, it is, chocolate. Like so many people today, my kids, and husband, are chocolate lovers, and so I knew I would have to make a chocolate dessert for Valentine's Day last week. I have made a flourless chocolate cake before -- technically a souffle, but flourless chocolate cake I think sounds less intimidating -- but somehow lost my favorite recipe. I hunted on the internet and thought Tyler Florence's recipe sounded almost identical to the one I made before. I'm not certain it was, after tasting it, but then it's been a while since I've made it. It was very delicious and received raves from all parties. I admit that I left it in the oven a little longer than it was supposed to be, as I kept thinking that it looked too wet. It was a bit dry as a result -- at least around the outside, so do not wait for it to look done to take it out. I did modify the time a little bit and I also added a pinch of salt.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture and salt.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture (This takes patience. Do not stir, just fold until there are no streaks of egg left.). Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 35 to 40 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.

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